Monday, December 3, 2007

WHOLEWHEAT & RYE SOURDOUGH BREAD

I am an avid home (bread) baker who likes to try various recipes and test new methods, yet although I have been making my own bread since about 10years, I have taken up using sourdough only very lately and I must admit that it is a revelation!

Now, I always have my rye sourdough starter bravely waiting for me to take advantage of it's unique leavening power. Everyday, I feed it religiously and try to use it as often as possible (2-3 times a month)...

Today, I wish to share with you my love for this unique breadmaking method and for a dazzling sourdough specimen that has found grace in the eyes of the critic baker that I am. I baked it for our last "Dinner Party" (see link) in November and I must say, without trying to sound too pretentious, that it was pretty successful. The whole loaf disappeared incredibly fast! It was a real pleasure for me to see all those foodies eagerly cutting slice after slice of my baguette. Extremely gratifying to be rewarded in that way!

The recipe comes from the serious and incontrovertible The King Arthur Flour site which is a real baking goldmine. With them, it is impossible to mess up the things you bake!

This "Wholewheat And Rye Sourdough Bread" is incredibly pleasant. As with all sourdough breads, it's crust has a wonderful dark golden brown color and is wickidly crispy. The interior has a deliciously and distictively tangy/soury taste, and texture-wise it is viciously chewy and moist. The addition of aromatic seeds brings a pungently mesmerizing and refined flavor of licorice to the whole loaf. Delightful and unique!

A bread that you will not regret trying for it leaves an everlasting positive impression on any gourmet who likes to titillate his/her tastebuds...

Method:1. Dissolve the yeast in 1/4 cup of the lukewarm/tepid milk.2. Add 1/2 cup of the unbleached flour and let this sit for a few minutes to get the yeast going.3. Add the rest of the milk, the sourdough starter, sugar, salt, cardamom and seeds.4. Stir in the rye flour and beat until the batter is smooth.5. Add the whole wheat flour, then the balance of the unbleached flour, a cup at a time, stirring well after each addition.6. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.7. Knead the dough (and continue incorporating the leftover flour/see remarks) for about 10 minutes, until smooth and elastic.8. Place the dough in a greased bowl.9. Cover with a (damp) towel or plastic wrap and let rise (in a warm place) until it has doubled in bulk, about 1 1/2 to 2 hours.

10. Punch the dough down and place it on a lightly floured counter/surface.11. Shape as desired (see remarks).12. Cover (with a tea towel) the loaves and let rise (in a warm place) for about 45 to 60 minutes, or until they're puffy and swollen.13. Bake at 220° C (425° F) for 30 to 35 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.14. Get out of the oven and let cool on a rack.

Remarks:While kneading the dough add as much flour as you need to keep it from sticking to the working surface/counter. The dough should be a little tacky, but not sticky.You can make one huge loaf or three normal loaves (I made 3 baguettes/see method) or 4 mini loaves or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Serving suggestions:This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...). It is also very practical if you want to make sandwiches or bruschette.I particularly recommend it with pate, Brie/Munster/Maroille cheese or with my "Greek Pork Stew With Quinces" (see recipe).